Carrot, Chocolate Chip & Banana N' Oatmeal Bake
Fall is the perfect time to enjoy carrots, one of nature's tastiest root veggies. The cooler weather makes them sweeter and crunchier, perfect for soups, stews, or snacks. Their bright orange color comes from beta-carotene, which is converted into vitamin A—a nutrient essential for eye health. So this recipe is a delicious way to get in your carrots this season!

Ingredients:
  • 1 3/4 cups Canned Coconut Milk
  • 
3 Banana (medium, ripe, mashed)

  • 1/4 cup Coconut Flour
  • 
1/2 tsp Baking Soda
  • 
6 Carrot (medium, shredded)

  • 3/4 cup Unsweetened Shredded Coconut (plus more for garnish)

  • 1/2 cup Dark Chocolate Chips
Instructions:
  1. Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.
  2. In a large mixing bowl, stir together all the ingredients until well combined. Transfer to the baking dish and spread evenly. Bake for 55 minutes. 
  3. Garnish with shredded coconut (optional). Slice and enjoy!

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